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Thai curry

Mike Robinson from Chalet Slaves
Mike Robinson conjures up some fabulous flavours of the Far East in this tasty Thai-style curry sauce to serve with chicken or tofu

Thai curry

Method

1. Heat the oil in a frying pan over a medium heat and fry the shallots, ginger and garlic until softened. Add the curry paste and cook for 2-3 minutes more.

2. Bruise the lemon grass by giving it a good bash with the handle of a heavy knife or rolling pin. Stir it into the mixture in the pan and cook for a further 2-3 minutes.

3. Remove the lemon grass and add the chicken stock, coconut milk, fish sauce and soy sauce. Cook for 4-5 minutes.

4. Pour the curry sauce over the chicken and serve with rice and vegetables.

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Serves: 4

Prep: 15 min
Cook: 15 min

Ingredients
400g chicken legs, cooked and skinned
2 tbsp Olive oil
4 Shallots, finely chopped
3 cm fresh ginger root, finely chopped
1 clove garlic
2 tbsp Thai curry paste
2 whole Lemon grass
600ml chicken stock
400ml coconut milk
1 tsp Fish Sauce
1 tsp Soy sauce